In top part of double boiler combine sugar, corn syrup and cranberry juice concentrate. Cook and stir over direct medium heat until mixture comes to a boil
and sugar is dissolves. Continue to cook,without stirring, until syrup reaches 298 degrees on candy thermometer. Remove from heat and set over hot water in bottom of double boiler. Stir food coloring into cranberry mixture, if
using.

Twirl apples in syrup to coat (tilt pan if necessary to coat apple); allow excess syrup to drip back into pan. Set on prepared cookie sheet. Let stand until firm. Makes 8 to 10